I decided on the lovely Pink Azalea cake:
|The Pink Azalea|
I've made quite a few scratch frostings and icings before but this one called for just sugar, a little cream of tartar and a little water, boiled and poured over stiff egg whites. Which normally wouldn't be a problem except that when I went to remove the candy thermometer, it was hot (duh), I dropped it back in the syrup where it promptly broke adding the extra ingredient of glass. So out that first batch went and we started to boil again without the benefit of knowing what temp the syrup was before adding to the whites. Oh well. It's still pretty.